Rome's Favourite Pasta Amatric

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Spaghetti		100g
Salt for boiling		1-1.5% of water
Butter		1 tbsp
Olive oil		1 tbsp
Pancetta		70g
Onion		70g
Dried chilli		1
Tinned tomatoes		1/2
Parmigiano reggiano		as required

Method

Cook

15min

In Rome, they use guanciale (cured pork from the cheeks), but here I used pancetta (pork belly).

They also use pecorino romano (sheep's cheese) but here I used parmigiano reggiano.

Chop onions and pancetta as shown. Deseed the dried chilli and rip to small pieces.

Start boiling the spaghetti in hot water using 1-1.5% of the volume of water - this is crucial.

Put the butter and olive oil (equal quantities) in a frying pan on high heat. Allow the butter to brown. Add the pancetta and onions but don't mix.

Turn the heat down to medium, keep cooking without mixing. Mix only when the butter starts to burn.

When the onions a re nicely browned, add the tinned tomatoes and reduce. Add one ladle of pasta water.

When the pasta is cooked, add to the frying pan. Mix together with the sauce for one minute on medium heat.

Adjust for seasoning, adding pasta water if there's not enough salt. Keep mixing.

Turn the heat off and mix to incorporate the burned butter around the edge.

Transfer to a serving dish and sprinkle plenty of grated cheese, it's now ready to serve.

Tips & Note

This dish has lots of complex flavours from the butter, olive oil and pancetta oil - this is exactly how a pasta amatriciana should be! Make sure to stir the sauce before adding the pasta and also to 'burn' the butter first to get a really good nutty flavour.

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Related L'amatriciana spagettih Parmigiano reggiano Amatriciana pasta guanciale panchetta

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